CN104186772B - A kind of ginkgo leave tea and preparation method thereof - Google Patents
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Abstract
The present invention relates to Tea Processing technical field, especially a kind of ginkgo leave tea and preparation method thereof, by ginkgo leaf and fresh tea leaf being carried out appropriate proportioning during weight in wet base, use just tea preparation and tea purification step, and the control of the technological parameter in step, and then ensure that the nutritional labeling in ginkgo leaf will not be scattered and disappeared, also ensure that soaking when, nutritional labeling in ginkgo leaf can fully be soaked out, trophic structure in abundant tea, and then the health-care components in ginkgo leaf can be sufficiently absorbed by the body, and then reach to strengthen body immunity, improve the effect of health-care efficacy.
Description
Technical field
The present invention relates to Tea Processing technical field, especially a kind of ginkgo leave tea and preparation side thereof
Method.
Background technology
Along with improving constantly of people's living standard, the requirement of the drinks such as tealeaves is the most more come by people
The highest, soup look objective, nutritional labeling plentiful etc. graceful by traditional tea perfume (or spice) requires the most promoted
To health role on tea leaf quality, and then can be when drink tea, it is possible to for human body
Physiology be adjusted and keep healthy, improve body immunity, as reduced blood pressure, preventing coronary heart disease
Deng the burst of cardiovascular and cerebrovascular disease, and then people are made to reach the effect that health is drunk tea.
Ginkgo is Ginkgoaceae, Ginkgo deciduous tree, another name gingko, Gong Sunshu, dita,
Cattail leaf fan, nutritious, containing crude fat 2.16%, starch 62.4%, sucrose 5.2%, reduced sugar 1.1%,
Nucleoprotein 0.26%, mineral matter 3%, crude fibre 1.2%.And vitamin C
66.8～129.2mg/100g, vitamin E 6.17～8.05mg/100g, riboflavin, Hu Luosu,
Carotenoid, anthocyanidin, additionally contain 17 kinds of amino acid, gingko alcohol (10-29 alkanol),
Bilobanone, Octacosanol, B-sitosterol, stigmasterol, alkaloid etc.；Ginkgo has reduction human body
Blood Cholesterol level, prevents artery sclerosis；Ginkgo eliminates the deposition composition on vascular wall,
Improve hemorheological property, promote erythrocytic deformability, reduce blood viscosity, make blood flow
Unobstructed, can prevent and treat cerebral hemorrhage and cerebral infarction；Ginkgo and antidiabetic drug share treatment diabetes
There is good therapeutic effect, can be used for the adjuvant of diabetes.
To this end, there is substantial amounts of researcher that ginkgo and tea are carried out research and discovery, pass through ginkgo leaf
It is fabricated to teabag drink, and then reaches the health-care effect to human body.Such as Patent No.
" a kind of ginkgo leave tea and preparation method thereof " of CN98110286.7 use ginkgo leaf, chrysanthemum, crow
Dragon tea is as raw material, and after preparing respectively, remixes and obtain together.Such as the patent No.
For CN200910005019.4 " preparation method of a kind of gingko healthy tea " use ginkgo nut,
Ginkgo leaf, tealeaves are after raw material has been prepared respectively, then carry out mixed preparing and form.As specially
Profit number is that CN201110408336.8 " a kind of ginkgo leaf health care tea and preparation method thereof " is with ginkgo
It is mixed with several amino acids and forms.Meanwhile, also Gingko white tea, ginkgo dark tea, ginkgo
Oolong tea, ginkgo Pu'er tea, Gingko snow tea, gingko green tea, Gingko yellow tea etc. are with ginkgo and biography
The finished tea of system carries out the mixing that formulated multiple ginkgo leaf is prepared from as raw material
Tea beverage.
As can be seen here, in the prior art, for ginkgo leaf in the utilization in tea field, all adopt
The tealeaves being prepared from by ginkgo leaf and traditional handicraft carries out the mixing tea-drinking that proportioning is formulated
Material, although the preparation technology of this tea beverage is relatively simple, but for the battalion within ginkgo leaf
Foster element is difficult to when drinking be soaked out so that ginkgo leaf is to the health-care effect of people more
Inconspicuous, and then when bringing ginkgo leaf as tea beverage, be a kind of " rubbish " beverage, it is difficult to
Meet the demand of people.
To this end, this research breaks through the research of prior art, ginkgo leaf and other raw materials are carried out
Research and discussion, and combine the appropriate control of preparation technology and technological parameter, by ginkgo leaf system
It is made for ideal teabag drink, improves ginkgo as the tea beverage health-care effect to people.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of
Ginkgo leave tea and preparation method thereof, are achieved particular by techniques below scheme:
A kind of ginkgo leave tea, raw material composition is ginkgo leaf 65-75 part, fresh tea leaf 25-35 part, gold
Honeysuckle flower 2-5 part, mulberry leaf 5-9 part, chrysanthemum 5-6 part, licorice extract 3-4 part, Chinese yam extract
2-8 part, Folium Kaki 2-3 part, Cili Juice 5-8 part.
Described raw material composition is ginkgo leaf 70 parts, fresh tea leaf 30 parts, honeysuckle 4 parts, mulberry
7 parts of leaf, chrysanthemum 6 parts, licorice extract 3 parts, Chinese yam extract 5 parts, Folium Kaki 3 parts, thorn
Pear juice 6 parts.
Described raw material composition is ginkgo leaf 68 parts, fresh tea leaf 32 parts, honeysuckle 3 parts, mulberry
8 parts of leaf, chrysanthemum 5 parts, licorice extract 4 parts, Chinese yam extract 6 parts, Folium Kaki 2 parts, thorn
Pear juice 7 parts.
Described licorice extract be Radix Glycyrrhizae is broken into powder after, be that 1:2 adds according to powder liquor ratio
Enter water, and mixing speed stir process 10min using mixing speed to be 3000-3500r/min
After, it is placed in centrifugal separator separation 3min, filters and obtain filtrate, and filtrate is placed in
In the environment of temperature is 80-90 DEG C, is concentrated into moisture and reduces 80%, it is thus achieved that concentrate.
Described Chinese yam extract be Chinese yam is squeezed the juice after, adding 3 parts of water can obtain.
Described Cili Juice contains the honey of 0.5%.
The present invention also provides for the preparation method of a kind of ginkgo leave tea, comprises the following steps:
(1) just prepared by tea: by ginkgo leaf, fresh tea leaf, honeysuckle, mulberry leaf, chrysanthemum,
After Folium Kaki mixes according to proportioning part, it is placed in mixer, uses stirring
Speed is the mixing speed stirring 20-30min of 50r/min, and is extracted by Radix Glycyrrhizae while stirring
Liquid adds in 2-3min, and the mixing speed adjusting mixer is that 100-150r/min continues to stir
Mix, after stirring 10-15min, use and purify steam and be 300-450 DEG C and be passed through in mixer and carry out
Complete process, and it is 14-15m that steam is passed through speed3/ h, the velocity of discharge is 10-13m3/ h, and adjust
The mixing speed of whole mixer is 200-250r/min, after stir process 20-30min, and will stirring
The raw material compound completed proceeds in kneading machine, and employing pressure is 3.3-3.6kg/m3, according to inverse
Clockwise kneads 15-20min, and during kneading, according to said ratio part, uses
Pulp shooting machine sprays Chinese yam extract；After kneading end, it is placed in fermentation vat, uses and send out
Ferment temperature is fermentation temperature fermentation process 4-5h of 50-70 DEG C, and when fermentation time is more than half,
Use Cili Juice to spray according to said ratio part, and turn over throwing fermentation material, treat that fermentation completes it
After, it is placed on conveyer belt, conveyer belt is passed through in strip dryer from left to right, and
Adjust dryer temperature from left to right according to 2 DEG C be incremented by, control inlet temperature be 40 DEG C,
Outlet temperature is 80 DEG C, and controls tape transport speed, causes the moisture of port of export tealeaves to contain
Amount is 2-4%, it is thus achieved that first tea；
(2) caffein system: by step 1) obtain just tea and carry out rewetting and process 2h so that first tea
Point content reaches 7-8%, then carries out Titian in tealeaves is placed in far infrared and process 1h so that carry
The moisture of tealeaves after perfume (or spice) completes is 1-2%, it is thus achieved that ginkgo leave tea.
Compared with prior art, the present invention has following technical effect that
By ginkgo leaf and fresh tea leaf being carried out appropriate proportioning during weight in wet base, and combine processing work
The control of the technological parameter in each step and step in skill, and then ensure that in ginkgo leaf
Nutritional labeling will not be scattered and disappeared, and also ensure that soaking when, the nutritional labeling energy in ginkgo leaf
Enough fully soaked out, the trophic structure in abundant tea, and then made the guarantor in ginkgo leaf
Strong composition can sufficiently be absorbed by the body, and then reaches to strengthen body immunity, improves health care
The effect of effect.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
Embodiment 1
A kind of ginkgo leave tea, raw material composition is ginkgo leaf 65kg, fresh tea leaf 25kg, honeysuckle 2kg,
Mulberry leaf 5kg, chrysanthemum 5kg, licorice extract 3kg, Chinese yam extract 2kg, Folium Kaki 2kg,
Cili Juice 5kg.
Its preparation method, comprises the following steps:
(1) just prepared by tea: by ginkgo leaf, fresh tea leaf, honeysuckle, mulberry leaf, chrysanthemum,
After Folium Kaki mixes according to proportioning part, it is placed in mixer, uses stirring
Speed is the mixing speed stirring 20min of 50r/min, and by licorice extract while stirring
Add in 2min, and the mixing speed adjusting mixer is that 100r/min continues stirring, stirring
After 10min, using and purify steam and be 300 DEG C and be passed through in mixer and carry out processs that complete, steam is logical
Entering speed is 14m3/ h, the velocity of discharge is 10m3/ h, and the mixing speed adjusting mixer is
200r/min, after stir process 20min, raw material compound stirring completed proceeds to kneading machine
In, employing pressure is 3.3kg/m3, according to counterclockwise kneading 15min, and is kneading
During, according to said ratio, use pulp shooting machine to spray Chinese yam extract；After kneading end,
It is placed in fermentation vat, fermentation temperature fermentation process 4h using fermentation temperature to be 50 DEG C, and
And when fermentation time is more than half, use Cili Juice to spray according to said ratio part, and turn over throwing
Fermentation material, after treating that fermentation completes, is placed on conveyer belt, is led to from left to right by conveyer belt
Cross in strip dryer, and adjust the temperature of dryer from left to right according to 2 DEG C be incremented by,
Controlling inlet temperature is 40 DEG C, and outlet temperature is 80 DEG C, and controls tape transport speed, causes
The moisture making port of export tealeaves is 2%, it is thus achieved that first tea；
(2) caffein system: by step 1) obtain just tea and carry out rewetting and process 2h so that first tea
Point content reaches 7%, then carries out Titian in tealeaves is placed in far infrared and process 1h so that carry
The moisture of tealeaves after perfume (or spice) completes is 1%, it is thus achieved that ginkgo leave tea.
Described licorice extract be Radix Glycyrrhizae is broken into powder after, be that 1:2 adds according to powder liquor ratio
Enter water, and mixing speed stir process 10min using mixing speed to be 3000-3500r/min
After, it is placed in centrifugal separator separation 3min, filters and obtain filtrate, and filtrate is placed in
In the environment of temperature is 80-90 DEG C, is concentrated into moisture and reduces 80%, it is thus achieved that concentrate.
Described Chinese yam extract be Chinese yam is squeezed the juice after, adding 1.5kg water can obtain.
Described Cili Juice contains the honey of 0.5%.
It is to be placed in air by tealeaves that described rewetting processes, and places 2h.
Embodiment 2
A kind of ginkgo leave tea, raw material composition is ginkgo leaf 70t, fresh tea leaf 30t, honeysuckle 4t,
Mulberry leaf 7t, chrysanthemum 6t, licorice extract 3t, Chinese yam extract 5t, Folium Kaki 3t, Cili Juice 6t.
Its preparation method, comprises the following steps:
(1) just prepared by tea: by ginkgo leaf, fresh tea leaf, honeysuckle, mulberry leaf, chrysanthemum,
After Folium Kaki mixes according to proportioning part, it is placed in mixer, uses stirring
Speed is the mixing speed stirring 30min of 50r/min, and by licorice extract while stirring
Add in 3min, and the mixing speed adjusting mixer is that 150r/min continues stirring, stirring
After 15min, using and purify steam and be 450 DEG C and be passed through in mixer and carry out processs that complete, steam is logical
Entering speed is 15m3/ h, the velocity of discharge is 13m3/ h, and the mixing speed adjusting mixer is
250r/min, after stir process 30min, raw material compound stirring completed proceeds to kneading machine
In, employing pressure is 3.6kg/m3, according to counterclockwise kneading 20min, and is kneading
During, according to said ratio, use pulp shooting machine to spray Chinese yam extract；After kneading end,
It is placed in fermentation vat, fermentation temperature fermentation process 5h using fermentation temperature to be 70 DEG C, and
And when fermentation time is more than half, use Cili Juice to spray according to said ratio part, and turn over throwing
Fermentation material, after treating that fermentation completes, is placed on conveyer belt, is led to from left to right by conveyer belt
Cross in strip dryer, and adjust the temperature of dryer from left to right according to 2 DEG C be incremented by,
Controlling inlet temperature is 40 DEG C, and outlet temperature is 80 DEG C, and controls tape transport speed, causes
The moisture making port of export tealeaves is 4%, it is thus achieved that first tea；
(2) caffein system: by step 1) obtain just tea and carry out rewetting and process 2h so that first tea
Point content reaches 8%, then carries out Titian in tealeaves is placed in far infrared and process 1h so that carry
The moisture of tealeaves after perfume (or spice) completes is 2%, it is thus achieved that ginkgo leave tea.
Described licorice extract be Radix Glycyrrhizae is broken into powder after, be that 1:2 adds according to powder liquor ratio
After entering water, and mixing speed stir process 10min using mixing speed to be 3500r/min, will
It is placed in centrifugal separator separation 3min, filters and obtains filtrate, and filtrate is placed in temperature is
In the environment of 90 DEG C, be concentrated into moisture and reduce 80%, it is thus achieved that concentrate.
Described Chinese yam extract be Chinese yam is squeezed the juice after, adding 3.75t water can obtain.
Described Cili Juice contains the honey of 0.5%.
It is to be placed in air by tealeaves that described rewetting processes, and places 2h.
Embodiment 3
A kind of ginkgo leave tea, raw material composition is ginkgo leaf 75kg, fresh tea leaf 35kg, honeysuckle 5kg,
Mulberry leaf 9kg, chrysanthemum 6kg, licorice extract 4kg, Chinese yam extract 8kg, Folium Kaki 3kg,
Cili Juice 8kg.
Its preparation method, comprises the following steps:
(1) just prepared by tea: by ginkgo leaf, fresh tea leaf, honeysuckle, mulberry leaf, chrysanthemum,
After Folium Kaki mixes according to proportioning part, it is placed in mixer, uses stirring
Speed is the mixing speed stirring 25min of 50r/min, and by licorice extract while stirring
Add in 2.5min, and the mixing speed adjusting mixer is that 130r/min continues stirring, stirs
After mixing 13min, use and purify steam and be 380 DEG C and be passed through in mixer and carry out the process that completes, steam
Being passed through speed is 14.5m3/ h, the velocity of discharge is 12m3/ h, and adjust the mixing speed of mixer
For 230r/min, after stir process 25min, raw material compound stirring completed proceeds to knead
In machine, employing pressure is 3.4kg/m3, according to counterclockwise kneading 18min, and is kneading
During, according to said ratio part, use pulp shooting machine to spray Chinese yam extract；Knot to be kneaded
Shu Hou, is placed in fermentation vat, the fermentation temperature fermentation process using fermentation temperature to be 60 DEG C
4.5h, and when fermentation time is more than half, use Cili Juice to spray according to said ratio part,
And turn over throwing fermentation material, after treating that fermentation completes, it is placed on conveyer belt, by conveyer belt by a left side
Pass through in strip dryer to right, and adjust the temperature of dryer from left to right according to 2 DEG C
Being incremented by, controlling inlet temperature is 40 DEG C, and outlet temperature is 80 DEG C, and controls tape transport speed
Degree, the moisture causing port of export tealeaves is 3%, it is thus achieved that first tea；
(2) caffein system: by step 1) obtain just tea and carry out rewetting and process 2h so that first tea
Point content reaches 7.5%, then carries out Titian in tealeaves is placed in far infrared and process 1h so that carry
The moisture of tealeaves after perfume (or spice) completes is 1.5%, it is thus achieved that ginkgo leave tea.
Described licorice extract be Radix Glycyrrhizae is broken into powder after, be that 1:2 adds according to powder liquor ratio
After entering water, and mixing speed stir process 10min using mixing speed to be 3300r/min, will
It is placed in centrifugal separator separation 3min, filters and obtains filtrate, and filtrate is placed in temperature is
In the environment of 85 DEG C, be concentrated into moisture and reduce 80%, it is thus achieved that concentrate.
Described Chinese yam extract be Chinese yam is squeezed the juice after, adding 6kg water can obtain.
Described Cili Juice contains the honey of 0.5%.
It is to be processed by tealeaves water jet water spray that described rewetting processes.
Embodiment 4
A kind of ginkgo leave tea, raw material composition is ginkgo leaf 68kg, fresh tea leaf 32kg, honeysuckle 3kg,
Mulberry leaf 8kg, chrysanthemum 5kg, licorice extract 4kg, Chinese yam extract 6kg, Folium Kaki 2kg,
Cili Juice 7kg.
Its preparation method, comprises the following steps:
(1) just prepared by tea: by ginkgo leaf, fresh tea leaf, honeysuckle, mulberry leaf, chrysanthemum,
After Folium Kaki mixes according to proportioning part, it is placed in mixer, uses stirring
Speed is the mixing speed stirring 28min of 50r/min, and by licorice extract while stirring
Add in 2.8min, and the mixing speed adjusting mixer is that 110r/min continues stirring, stirs
After mixing 12min, use and purify steam and be 400 DEG C and be passed through in mixer and carry out the process that completes, steam
Being passed through speed is 14m3/ h, the velocity of discharge is 13m3/ h, and the mixing speed adjusting mixer is
220r/min, after stir process 24min, raw material compound stirring completed proceeds to kneading machine
In, employing pressure is 3.5kg/m3, according to counterclockwise kneading 18min, and is kneading
During, according to said ratio, use pulp shooting machine to spray Chinese yam extract；After kneading end,
It is placed in fermentation vat, fermentation temperature fermentation process 4.8h using fermentation temperature to be 65 DEG C,
And when fermentation time is more than half, use Cili Juice to spray according to said ratio part, and turn over
Throw fermentation material, after treating that fermentation completes, be placed on conveyer belt, by conveyer belt from left to right
By in strip dryer, and adjust the temperature of dryer from left to right according to 2 DEG C be incremented by,
Controlling inlet temperature is 40 DEG C, and outlet temperature is 80 DEG C, and controls tape transport speed, causes
The moisture making port of export tealeaves is 3.5%, it is thus achieved that first tea；
(2) caffein system: by step 1) obtain just tea and carry out rewetting and process 2h so that first tea
Point content reaches 8%, then carries out Titian in tealeaves is placed in far infrared and process 1h so that carry
The moisture of tealeaves after perfume (or spice) completes is 1%, it is thus achieved that ginkgo leave tea.
Described licorice extract be Radix Glycyrrhizae is broken into powder after, be that 1:2 adds according to powder liquor ratio
After entering water, and mixing speed stir process 10min using mixing speed to be 3200r/min, will
It is placed in centrifugal separator separation 3min, filters and obtains filtrate, and filtrate is placed in temperature is
In the environment of 88 DEG C, be concentrated into moisture and reduce 80%, it is thus achieved that concentrate.
Described Chinese yam extract be Chinese yam is squeezed the juice after, adding 4.5kg water can obtain.
Described Cili Juice contains the honey of 0.5%.
It is to be processed by tealeaves water jet water spray that described rewetting processes.
Test example:
Nutritional labeling and leaching to the tealeaves prepared in embodiment 1, embodiment 3, embodiment 4
The content of the nutritional labeling bubbled out detects, and its result is as shown in the table:
Description of test:
The most above-mentioned soup is by the boiling water of tealeaves employing 80-100 DEG C of the present invention, according to usually drinking tea
Make tea custom, add according to the ratio that water tea weight ratio is 1:50 and be configured to 100ml, soak continuously
Steep three times, and three soup are combined, and when being concentrated into 100ml, carry out composition in soup
The result measured.
The most above-mentioned list can not embody in this experiment completely, all the components content measured
And leaching situation, simply list the ingredient analysis result that part is main, and knot listed above
Fruit be enough to illustrate that the present invention is creative.
Shown it can be seen that all kinds of in the ginkgo leave tea that prepare of the present invention by upper table experimental data
The content of nutriment is the abundantest, and when lower soup leaches, extract is the richest
Richness, leaching rate is of a relatively high, it is possible to provide sufficient nutrient for human body, it is possible to avoid tealeaves
In the waste of nutrient, rubbish ginkgo leave tea are promoted to high-quality tea.
It is important to point out at this, above example and test example are only limitted to the skill to the present invention
The technique effect that art scheme can reach is further elaborated and illustrates, it is impossible to be interpreted as this
The further restriction of the technical scheme of invention, it is non-that those skilled in the art make on this basis
Prominent essential characteristics and the improvement of non-significant progress, still fall within the protection category of the present invention.
Claims (6)
1. ginkgo leave tea, it is characterised in that raw material composition is ginkgo leaf 65-75 part, fresh tea leaf 25-35
Part, honeysuckle 2-5 part, mulberry leaf 5-9 part, chrysanthemum 5-6 part, licorice extract 3-4 part, Chinese yam extract 2-8
Part, Folium Kaki 2-3 part, Cili Juice 5-8 part；
The preparation method of ginkgo leave tea, comprises the following steps:
(1) just prepared by tea: by ginkgo leaf, fresh tea leaf, honeysuckle, mulberry leaf, chrysanthemum, Folium Kaki according to
After proportioning part mixes, being placed in mixer, using mixing speed is the stirring of 50r/min
Speed stirring 20-30min, and while stirring, licorice extract is added in 2-3min, and adjustment is stirred
The mixing speed mixing machine is that 100-150r/min continues stirring, and after stirring 10-15min, employing purifies steam and is
300-450 DEG C is passed through in mixer and carries out the process that completes, and it is 14-15m that steam is passed through speed3/ h, the velocity of discharge
For 10-13m3/ h, and the mixing speed adjusting mixer is 200-250r/min, after stir process 20-30min,
Raw material compound stirring completed proceeds in kneading machine, and employing pressure is 3.3-3.6kg/m3, according to counterclockwise
15-20min is kneaded in direction, and during kneading, according to said ratio part, uses pulp shooting machine to spray mountain
Medicament extracting solution；After kneading end, being placed in fermentation vat, using fermentation temperature is the fermentation of 50-70 DEG C
Temperature fermentation processes 4-5h, and when fermentation time is more than half, uses Cili Juice to carry out according to said ratio part
Spray, and turn over throwing fermentation material, after treating that fermentation completes, be placed on conveyer belt, by conveyer belt by a left side extremely
Right by strip dryer, and adjust the temperature of dryer from left to right according to 2 DEG C be incremented by, control into
Mouth temperature is 40 DEG C, and outlet temperature is 80 DEG C, and controls tape transport speed, causes port of export tealeaves
Moisture is 2-4%, it is thus achieved that first tea；
(2) caffein system: step (1) is obtained just tea and carries out rewetting process 2h so that first tea moisture
Reach 7-8%, then carry out Titian in tealeaves is placed in far infrared and process 1h so that Titian complete after tealeaves
Moisture be 1-2%, it is thus achieved that ginkgo leave tea.
2. ginkgo leave tea as claimed in claim 1, it is characterised in that described raw material composition be ginkgo leaf 70 parts,
Fresh tea leaf 30 parts, honeysuckle 4 parts, 7 parts of mulberry leaf, chrysanthemum 6 parts, licorice extract 3 parts, Chinese yam extract 5
Part, Folium Kaki 3 parts, Cili Juice 6 parts.
3. ginkgo leave tea as claimed in claim 1, it is characterised in that described raw material composition be ginkgo leaf 68 parts,
Fresh tea leaf 32 parts, honeysuckle 3 parts, 8 parts of mulberry leaf, chrysanthemum 5 parts, licorice extract 4 parts, Chinese yam extract 6
Part, Folium Kaki 2 parts, Cili Juice 7 parts.
4. the ginkgo leave tea as described in claim 1 or 2 or 3, it is characterised in that described licorice extract be by
After Radix Glycyrrhizae breaks into powder, it is that 1:2 adds water according to powder liquor ratio, and to use mixing speed be 3000-3500r/min
Mixing speed stir process 10min after, be placed in centrifugal separator separation 3min, filter obtain filter
Liquid, and filtrate is placed in the environment of temperature is 80-90 DEG C, it is concentrated into moisture and reduces 80%, it is thus achieved that
Concentrate.
5. the ginkgo leave tea as described in claim 1 or 2 or 3, it is characterised in that described Chinese yam extract be by
After Chinese yam is squeezed the juice, adding 3 parts of water can obtain.
6. the ginkgo leave tea as described in claim 1 or 2 or 3, it is characterised in that contain in described Cili Juice
The honey of 0.5%.
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| CN111557362A (en) * | 2020-06-03 | 2020-08-21 | 永奥(上海)健康科技有限公司 | Processing technology of substitutional tea for improving blood stasis constitution |
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| JP3489095B2 (en) * | 2000-04-27 | 2004-01-19 | 浩正 大城 | Health foods and beverages |
| CN1762223A (en) * | 2004-10-18 | 2006-04-26 | 安徽福康药业有限责任公司 | Green tea product and its preparation method |
| CN101006817A (en) * | 2007-01-24 | 2007-08-01 | 邓天华 | Bamboo leaf tea and its producing method |
| CN101744265A (en) * | 2008-12-09 | 2010-06-23 | 巩本楷 | Method for producing health-care tea |
| CN101796998A (en) * | 2009-12-30 | 2010-08-11 | 谭新礼 | Health protection tea |
| CN102726558A (en) * | 2011-04-10 | 2012-10-17 | 董爱香 | Health care green tea |
| CN103549054A (en) * | 2013-10-19 | 2014-02-05 | 海通食品集团余姚有限公司 | Compound health-care burdock tea and preparation method thereof |
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